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Hi Zagreus and Brewmerang, if you haven't yet, make sure to check out the Canberra Brewers - one of the best homebrew clubs in the country! A bunch of brewers of varying levels of experience all keen to share knowledge, great contacts in the local brewing scene and some great social activities...

Would love to be considered. @inkbird can you tell me if you have a system that can monitor 8 or more temp sensors? Based on the ebay listing I gather your app can monitor up to six? I'm hoping to monitor individual rooms around the house and outdoor temperature.

Those are solid, fairly neutral yeasts, all pretty well attenuating. If you're keen to really accentuate malt flavour, maybe a lower attenuating yeast like Windsor, or one of the liquid strains like wlp-002 (English Ale) or wlp-028 (Scottish Ale). Outside yeast, are you doing anything with...

What type of yeast are you using? Some strains accentuate malt flavours more than others.

Great job cutting through the complexity and getting to the part of the hobby that you enjoy. Reminds me of what Drew Beechum and Denny Conn often talk about on their Experimental Brewing podcast - if you're not enjoying it, you're doing it wrong. Much harder to remember than it sounds, when...

As I'm sure you learned getting this far, getting the system balanced can take a bit of trial and error (more error on my part). And it's even harder if you don't have flow-control taps. Part of balancing the system is factoring in the height difference between the beer and the keg (rise)...

Thanks, @Malted Mick and @MHB - On closer inspection, the two red-circled sections do connect together quite nicely, so perhaps it's designed to form a loop? It seems the hose at the top (connected to the hand piece) is screwed in to a fixed thread, so doesn't extend. Otherwise maybe they are...

Hey gang, I've just scored this 2nd hand faucet (from what I can find it's best described as a" Side Lever Sink Mixer With Spring Coil Pull Down") and I'm wondering if anyone here can explain what the hose fittings are for? Looks like I've got two 1/2" BSB hose connections (stainless steel...

Sounds like a solid plan, @djsmi4 ! Before I started kegging, I would put all empty bottles in a large esky I had lying around. And after bottling a previous batch, I would rinse out the fermenter then leaving it soak overnight in hot PBW. The next day (or the day after that), I'd run the PBW...

It all gets you there in the end. The oft quoted line is "Time, Temperature and Agitation". If you have to reduce one, increase at least one of the others.

FiveStar says to use PBW at 140C (60c) for a 4-hour soak (overnight if cold), and between and 130-180F (55-80C) if recirculating. I think the below 50C limit is for Kegland/Keg King plastic fermenters (and many pumps) so they don't melt. Years ago I had a go at using a cleaner similar to what...

Great that we can step up to host this year, but it's a shame that our Vic friends can't be involved, and that NSW weren't able to hold a state comp. Looking forward to getting down to Melbourne next year for ANHC!

Don't know about Goulburn specifically, but there are a few options in Canberra if he ever comes into town. Belco Brew Supplies Belco Brew Supplies is probably the closest if he's looking for all-grain ingredients and basic equipment. Otherwise, Brew Your Own at Home in Kambah...

1 ticket, please and thank you.

Probably worth including this video as well. It's more overview of the whole setup, and shows how you can fill a bottle with boiled water or sanitiser and push it that out with CO2, ensuring a complete oxygen purge. Apologies again for the shameful editing (this was my first attempt using iMovie)

Hey, sorry for the delay, finished editing it last night. Personally, I always fill at the same pressure as in the keg or higher. In my experience, lower pressure doesn't necessarily reduce foaming - the pressure helps keep the CO2 in solution. You control the speed of the fill (and minimise...

It's fine - when you're filling a pressured bottle and go slowly, you'll see very little foaming even with a 1" gap between the end of the tube and the bottom of the bottle. Make sure the bottle is at the same pressure as the keg, and then *very* slowly open the bleed valve. Beer will flow in...

Brew safe, Victorian friends. With any luck we'll be down for ANHC and the AABC next year.

That's beautiful! Would you care to show any photos of the inside/rear so we can see how it's all put together? I assume the shell has been cut off at an angle (and doesn't go into the wood). How do you access the rear of the taps? Great job!

Specialty beers (which are becoming increasingly common) can be very confusing, but once you've read all the introductions to the categories, sections, several time you can see through some of the code. In the BJCP, it would be category 30A. Spice, Herb or Vegetable Beer. (in Australian Amateur...